About

Adam is the former executive pastry chef of the historic Fairmont Château Laurier. Before that, he was pastry chef at the Rideau Club and in restaurants and bakeries in Montreal and Saskatoon.

Adam focuses on the hardest thing a pastry chef can make—cannelés!He uses traditional methods from Bordeaux, France, using local ingredients including beeswax from Heavenly Honey to grease the special copper moulds imported from France.

Originally from Saskatoon, Saskatchewan, Adam began working at a small family-owned restaurant washing dishes and working his way up the culinary ladder. After marrying his partner Anne-Marie, the pair moved to Montreal, Quebec, where Adam worked in a French bakery making croissants and laminated doughs all day long.

Now, Adam shares beautiful pastries in Ottawa, and shares many of his personal recipes through his blog, along with the stories that go with them. After all, it’s the stories attached that separate a good cookbook from a great cookbook.

Adam attends local markets, is available for special orders, caters desserts for weddings and other events, and wholesales to restaurants and specialty shops in Ottawa.